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This whisks the lemon zest in along with the juice, since the zest carries much of the citrus's aromatic oil and adds a brighter, more concentrated lemon flavor than juice alone can provide. Keeping the marinating time to a moderate few hours, rather than overnight, is what prevents the lemon's acidity from starting to toughen the chicken's texture.
Prep Time
10 min
Per serving
100kcal
Calories
1g
Carbs
11g
Fat
Cook Time
0 min
Servings
6 people
Difficulty
easy
Follow step-by-step with voice guidance.
In a bowl, whisk together the olive oil, lemon juice, and lemon zest.
Add the minced garlic, chopped rosemary, and chopped thyme.
Whisk in the salt and black pepper.
Place the chicken in a large resealable bag or shallow dish and pour the marinade over it, turning to coat evenly.
Seal or cover and refrigerate for 2 to 4 hours.
Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.
Roast, grill, or pan sear the chicken according to your recipe until fully cooked through.
Include the Lemon Zest, Not Just the Juice: The zest carries much of the citrus's aromatic oil, giving the marinade a brighter, more concentrated lemon flavor than juice alone. Don't Over-Marinate: A moderate 2 to 4 hours is enough time for flavor to penetrate without the lemon's acidity starting to toughen the chicken's texture. Discard the Used Marinade: Since it's been in contact with raw chicken, it shouldn't be reused as a sauce unless it's boiled thoroughly first.
More than about 8 hours can start to break down the chicken's texture too much due to the lemon's acidity, so aim for the 2 to 4 hour window for the best balance of flavor and texture.
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